Chocolate Sour Cream Bundt Cake

This rich chocolate sour cream Bundt cake is AH-mazing and super easy. It's a one bowl recipe and you mix it entirely by hand. No need to pull out the bulky mixer! HOORAY!

I used dark, dutch processed cocoa powder... it makes for a much richer, intense chocolate flavor and the sour cream keeps the cake moist for days! The recipe calls for bittersweet chocolate, but I used a king-size Hershey's "Special Dark" chocolate bar (4.25 ounces) and kept the rest of the recipe the same. The glaze seemed a little thin for me, so next time I will start with a 1/4 cup of cream and increase slowly until I get the right consistency.

 

 

Chocolate Sour Cream Bundt Cake

Ingredients

For the cake
1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup (1 ounce) cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups (9 ounces) all-purpose flour, plus more for the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

For the glaze
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons light corn syrup
1/2 cup heavy cream
1 1/2 tablespoons sugar

Directions

Make the cake

1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze

5. Just before glazing the cooled cake, place the chopped chocolate and agave nectar in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.

6. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides